Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.

Heat olive oil in a large skillet over medium-high heat.

Once hot, add the chicken breasts and cook for 6-7 minutes per side until golden brown and fully cooked through.

Remove from the skillet and set aside to rest.

In a separate pot, combine the rice, chicken broth, and salt.

Bring it to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is fully cooked and the liquid is absorbed.

Fluff with a fork and set aside.

In the same skillet used for the chicken, melt butter over medium heat.

Once melted, whisk in the flour to form a roux. Cook for 1-2 minutes, stirring constantly, until the mixture is lightly golden.

Gradually add the whole milk and chicken broth, whisking constantly to prevent lumps.

Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese.

Cook, stirring occasionally, until the sauce thickens and the cheese melts, about 5 minutes.

Return the cooked chicken breasts to the skillet with the creamy sauce, spooning the sauce over the chicken.

Let it simmer together for 3-5 minutes to allow the chicken to absorb some of the sauce.

Serve the creamy smothered chicken over the cooked rice, garnished with freshly chopped parsley.